Wild-mushroom Spoon Bread Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 tsp: Vegetable oil,
1 cup: Chopped onion,
1 1/2 tsp: Minced fresh thyme,
2: Garlic cloves, minced
2 cup: Shiitake mushrooms, sliced
2 cup: Cremini mushrooms, sliced
2 cup: Water,
3/4 tsp: Salt,
1 cup: Cornmeal,
1 cup: 1% low-fat milk,
2 large: Egg yolks, lightly beaten
4 large: Egg whites, at room temperature
Cooking spray,
Directions:
Preheat oven to 400 degrees. Heat oil in a large nonstick skillet over
medium-high heat. Add onion, thyme, and garlic; saute 3 minutes or until
tender. Spoon onion mixture into a bowl; set aside. Add mushrooms to
skillet. Cover and cook over low heat 8. minutes or until liquid nearly
evaporates, stirring occasionally. Set aside. Combine water and salt in a
large saucepan; bring to a boil. Gradually add cornmeal; stir constantly
with a whisk. Cook 2 minutes; stir constantly. Remove from heat; stir in
onion mixture, mushrooms, milk, and egg yolks. Beat egg whites at high
speed of a mixer until stiff peaks form. Gently fold egg whites into
cornmeal mixture. Pour into a 2-quart souffle dish coated with cooking
spray. Bake at 400 degrees for 40 minutes or until puffy and set. Yield: 6
servings (serving size: 1 cup).
CALORIES 171 (23% from fat); FAT 4.4g (sat 1.2& mono 1.3g, poly 1.2g);
PROTEIN 7.9g; CARB 25.1g: FIBER 2.4g; CHOL 74mg; IRON 1.9mg; SODIUM 355mg;
CALC 71 mg
Recipe by: Cooking Light, September 1997, page 108
Posted to MC-Recipe Digest V1 #776 by Terry & Kathleen Schuller
on Sep 08, 1997
Source from luhu.jp
medium-high heat. Add onion, thyme, and garlic; saute 3 minutes or until
tender. Spoon onion mixture into a bowl; set aside. Add mushrooms to
skillet. Cover and cook over low heat 8. minutes or until liquid nearly
evaporates, stirring occasionally. Set aside. Combine water and salt in a
large saucepan; bring to a boil. Gradually add cornmeal; stir constantly
with a whisk. Cook 2 minutes; stir constantly. Remove from heat; stir in
onion mixture, mushrooms, milk, and egg yolks. Beat egg whites at high
speed of a mixer until stiff peaks form. Gently fold egg whites into
cornmeal mixture. Pour into a 2-quart souffle dish coated with cooking
spray. Bake at 400 degrees for 40 minutes or until puffy and set. Yield: 6
servings (serving size: 1 cup).
CALORIES 171 (23% from fat); FAT 4.4g (sat 1.2& mono 1.3g, poly 1.2g);
PROTEIN 7.9g; CARB 25.1g: FIBER 2.4g; CHOL 74mg; IRON 1.9mg; SODIUM 355mg;
CALC 71 mg
Recipe by: Cooking Light, September 1997, page 108
Posted to MC-Recipe Digest V1 #776 by Terry & Kathleen Schuller
Source from luhu.jp